Optimisation of immobilisation conditions for chick pea Î²-galactosidase (CpGAL) to alkylamine glass using response surface methodology and its applications in lactose hydrolysis

Article ID	Journal	Published Year	Pages	File Type
10539632	Food Chemistry	2012	8 Pages	PDF

Abstract

âº Chick pea Î²-galactosidase has been immobilised onto alkylamine glass. âº Box-Behnken experimental design was used for optimising parameters. âº Thermal stability was significantly improved after immobilisation. âº Lactose in milk whey was hydrolysed at a comparatively higher rate than that of milk.

Keywords

GRAS Cicer arietinum NIH ONPG FDA NIDDK the Food and Drug Administration Immobilisation β-galactosidase generally regarded as safe analysis of variance ANOVA Response surface methodology RSM National Institute of Health Lactose hydrolysis